Depending on the length of time the children are in the preschool institution, the frequency of meals is organized, because intervals between meals should be no more than 3-4 hours. In modern conditions of lack of places for preschool children in municipal kindergartens, a large number of private, family kindergartens or development centers are opened, where there is no way to cook food, fulfilling the sanitary and hygienic requirements for their preparation and storage.
Therefore, it became possible to deliver ready-made food to the institution in isothermal containers from other kindergartens or catering establishments. At the same time, the dining room and pantry should be equipped in the group room, in which the dishes are stored, there is a sink and a transfer table. Delivered food cannot be reheated, and storage in thermoses is limited to 2 hours.
In kindergartens, which have their own food units, sanitary rules and norms of SanPiN are presented both for the storage of products and for their preparation.
Product Storage Requirements
The purchase of products should be carried out if the seller has on them special documents confirming their suitability for use. All institutions should have refrigeration equipment with temperature control, which allows you to store meat, dairy products, fish at a temperature of no higher than +6 degrees. It is forbidden to use rotten vegetables, green potatoes in the preparation. Sanitary and hygienic requirements regulate the storage of cereals, flour and pasta on special racks, which are located 15 cm from the floor surface and 20 cm from the walls of the store.
Food Requirements
For preschoolers, it is recommended to cook food sparingly, i.e. boil, stew, bake, stew, steam or in ovens. It is not recommended to fry, as well as eat foods in raw form.
SanPiN standards are also presented to cooking technology. So, it is recommended to bake meat and fish cakes or fish in whole pieces without preliminary roasting for 20 minutes in an oven at a temperature of 250 degrees. It is recommended to cook eggs after boiling for at least 10 minutes, and prepare casseroles only from boiled products. If a raw egg is added to soufflé, casseroles or mashed potatoes, then heat treatment is carried out in the oven for at least 10 minutes at a temperature of 220-280 degrees. It is also recommended to heat the butter before adding it to the dish, i.e. add it in mashed potatoes or porridge in a melted heated form.
Sanitary and hygienic requirements for storage conditions of finished dishes
Cooked dishes can not be stored for more than two hours in thermoses or more than one hour on the stove while maintaining a temperature of 65-70 degrees. Freshly cut greens are recommended to be added to dishes during distribution. When preparing salads from boiled vegetables, it is allowed to store pre-prepared ingredients in chilled form for no more than 6 hours. Fresh vegetable salads should be stored for no more than 2 hours, and seasoned with oil - no more than 30 minutes. Fill them with sour cream or mayonnaise is not allowed.
Catering Guidelines for Preschoolers
In addition to nutrition, drinking regimen should be observed . Sanitary and hygienic requirements indicate the need for children to consume unboiled bottled water or boiled water during the day, which is recommended to be changed every three hours.
Children's meals are organized in groups. During the construction of modern kindergartens, the possibility of designing lifts for food delivery to the second and third floors should be taken into account.
Compliance with all requirements of SanPiN on the organization of the diet of children in kindergarten guarantee the preservation of their health and quality development in accordance with age.